Pasta Salad with Pesto Sauce - Bring Freshness to Your Summer Table!
Hello dear readers! On those warm summer days, I'm here with a recipe that will add freshness to your table. Pasta salad with pesto sauce is both practical and very delicious. It's also a great option for those who want to make it gluten-free. Moreover, vegans can enjoy this delightful salad by simply omitting the cheese. Believe me, every bite is a pleasure!
- 12 oz spiral pasta (cellentani, cavatappi, or fusilli)
- ¾ cup pasta water
- 2 small zucchinis (very thinly sliced)
- 1 small yellow summer squash (very thinly sliced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup roasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
- ½ cup roasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups basil leaves
- ½ cup extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Let's start by preparing our pesto sauce! Blend the pine nuts, lemon juice, garlic, salt, and pepper in a food processor until finely chopped. Add the basil and blend again. Slowly add the olive oil while mixing. If using, add the cheese and mix briefly. Set aside.
Now it's time to cook the pasta! Put salted water in a large pot and bring to a boil. Cook the pasta until slightly al dente as per the package instructions. Don't forget to reserve ¾ cup of the pasta water. Add a little olive oil to the pasta and let it cool.
In a large bowl, mix the pasta, zucchinis, pesto sauce, reserved pasta water, lemon juice, salt, and pepper. Sprinkle with pine nuts and basil, and add red pepper flakes if desired. That's it, serve at room temperature!
Pasta Salad with Pesto Sauce - Bring Freshness to Your Summer Table! Cooking Tips
When making pesto sauce, adding olive oil slowly allows you to better control the consistency of the sauce. Also, mixing the pasta with olive oil after cooking prevents it from sticking.
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